Specialty IPA: Red IPA India Red Ale

[doublehaul]

13 gallons red in a 15.5 gallon kettle. High pucker factor. Thank you fermcap!

View attachment 1430676131488.jpg

 

[Malty_Dog]

Looks like tomorrow I'll finally be getting to this. It caught my eye way back when I was pretty new and had just finished Mosher's "Radical Brewing". Small batch (3 gal) of original recipe from first post. Looks to me something like this:

2-row - 4 lbs
Munich - 3 lbs
Crystal 40 - 0.5 lbs
Crystal 90 - 0.25 lbs
Black malt - 0.5 oz

Simcoe - 0.6 oz (60)
Amarillo - 0.6 oz - (30)
Cascade - 0.6 oz (5)

Simcoe - 0.4 oz - DH
Amarillo - 0.4 oz - DH
Cascade - 0.4 oz - DH

1 packet US-05

*Edit - I guess the DH mix is a little different. I may have some Amarillo laying around in my freezer which I can bump up to maybe an oz or so.

 

[Malty_Dog]

Brew day was good except for unexpectedly light boil-off resulting in...more beer . After calculating I'm still looking at an in-style red IPA. Color was beautiful, IBUs in the low 60s. Yum, can't wait.

 

[Malty_Dog]

Definitely a winner. if you like red ales this malt bill seems like it would work with however you wanted to shape it. Love the west coast approach with the hop schedule. Pic isn't great (it was getting dark and ready to rain) but the beer sure is.:rockin:

 

[Shenanigans]

So I'm finally going to brew this tomorrow.
Trying to stick to the original recipe but I need to make a few changes.
Will use Carabohemian and Caramunich II as the crystal malts and Maris Otter as the base malt. Hopefully I still get the nice red colour.
I will also use Columbus for the 60 min addition as I have a load of it and would rather save the Simcoe I have for the dry hopping.

Looking forward to this one! :rockin:

 

[Shenanigans]

So I'm finally going to brew this tomorrow.
Trying to stick to the original recipe but I need to make a few changes.
Will use Carabohemian and Caramunich II as the crystal malts and Maris Otter as the base malt. Hopefully I still get the nice red colour.
I will also use Columbus for the 60 min addition as I have a load of it and would rather save the Simcoe I have for the dry hopping.

Looking forward to this one! :rockin:

Had a delay with brewing because it was 95F here on Friday so I waited until it was 75 yesterday. I also, for various reasons, made a last minute decision to use Summit for the 60 min addition. Ended up with an OG of 1.073 and estimated IBUs of 70 to 75. So on the lower end of an imperial IRA
I'll report back in a few weeks when I'm ready to bottle.

 

[OZZ]

I've brewed this a few times with different hop schedules. Always comes out good AFTER a full week of conditioning. It's not a beer that can be rushed in my opinion but 2 weeks primary, 2 day cold crash, and a full week or better yet two conditioning in the keg and it's a winner.

Been using crystal 40 and 120 and mashing a bit lower around 151-152 to dry it up a touch

My favorite version was with all willamete and bringing it in at around 6% abv

 

[Shenanigans]

I've brewed this a few times with different hop schedules. Always comes out good AFTER a full week of conditioning. It's not a beer that can be rushed in my opinion but 2 weeks primary, 2 day cold crash, and a full week or better yet two conditioning in the keg and it's a winner.

Been using crystal 40 and 120 and mashing a bit lower around 151-152 to dry it up a touch

My favorite version was with all willamete and bringing it in at around 6% abv

I'll be bottling so my plan is 3 weeks in the primary including 5 days dry hopping at the end and then 2 week conditioning in the bottle.

Will probably be even better after a month in the bottle but hopefully is tasting good after the two weeks because I have a party planned for that weekend.

 

[hanuswalrus]

I'm thinking of brewing this up.. maybe switching up the hops a little and using Conan yeast and calling it Conan O'Brien

 

[Shenanigans]

Had a delay with brewing because it was 95F here on Friday so I waited until it was 75 yesterday. I also, for various reasons, made a last minute decision to use Summit for the 60 min addition. Ended up with an OG of 1.073 and estimated IBUs of 70 to 75. So on the lower end of an imperial IRA
I'll report back in a few weeks when I'm ready to bottle.

So after 9 days I'm down to about 1.020.
Going by the original recipe it should finish about 1.014 or 1.015.
Hopefully I can get a steady reading by Sunday and bottle it then.
If not then I have to wait until the week after.
There is still quite a bit of yeast on top but I jumped the gun a bit and already added the dry hops tonight.

The good news is that even with my changes I made to the original recipe it still has a nice red colour.

 

[TimBrewz]

So after 9 days I'm down to about 1.020.
Going by the original recipe it should finish about 1.014 or 1.015.
Hopefully I can get a steady reading by Sunday and bottle it then.
If not then I have to wait until the week after.
There is still quite a bit of yeast on top but I jumped the gun a bit and already added the dry hops tonight.

The good news is that even with my changes I made to the original recipe it still has a nice red colour.

You should be fine adding the dry hops at 1.020, the CO2 from the continuing fermentation will push out a bit of the hop aroma, but not much. Hope it comes out well for you, as mentioned it does get better with a little maturation time.

 

[Shenanigans]

You should be fine adding the dry hops at 1.020, the CO2 from the continuing fermentation will push out a bit of the hop aroma, but not much. Hope it comes out well for you, as mentioned it does get better with a little maturation time.

Thanks for the advice - my basement is smelling great at the moment
I upped the temperature a few degrees to finish it off and today it is at 1.015.
If I get the same reading tomorrow afternoon I'm going to bottle it.
Will be serving it at a party in 3 weeks so should be enough time for it to properly condition

 

[SanPancho]

im intrigued by the idea of the india red lager. seems to have fallen by wayside a bit, although i could have just lost it in all the comments for the red ale.

any updates on red lager? no changes?

 

[Shenanigans]

Thanks for the advice - my basement is smelling great at the moment
I upped the temperature a few degrees to finish it off and today it is at 1.015.
If I get the same reading tomorrow afternoon I'm going to bottle it.
Will be serving it at a party in 3 weeks so should be enough time for it to properly condition

So I bottled it on Sunday and after 5 days I couldn't wait anymore and had to try one.
Still a bit green but I can tell it's going to be a good one.
It tastes quite a bit different than I was expecting. However I should have read the first few posts a bit more carefully and also realised what grains I was working with.

It reminds me of hopped up Smithwicks which makes me a bit nostalgic so sorry for going oft-topic :cross:
When growing up in Ireland Smithwicks was one of the first beers I tried as a teenager and it was a strange beer; each sip tasted very nice for a millisecond followed by an empty aftertaste. This beer has that very nice taste but with a lingering aftertaste. I guess it's the combination of a small bit of roasted barley and Maris Otter that gives me this taste and the extra crystal that fills it out.
Anyway I'll try and keep my hands off the beer for another week and then report back again.

 

[TimBrewz]

"It tastes quite a bit different than I was expecting. However I should have read the first few posts a bit more carefully and also realised what grains I was working with."

I think you will find this is a substantially malty beer. The medley of highly kilned malts need a few weeks (or more) to harmonize. If you find it too malty for you and you want to try again, I posted a "light" version that basically decreases the crystal and munich a bit and comes in at 1.060.
[/QUOTE]

 

[11julian]

Yew, just brewed this beer

 

[Shenanigans]

"It tastes quite a bit different than I was expecting. However I should have read the first few posts a bit more carefully and also realised what grains I was working with."

I think you will find this is a substantially malty beer. The medley of highly kilned malts need a few weeks (or more) to harmonize. If you find it too malty for you and you want to try again, I posted a "light" version that basically decreases the crystal and munich a bit and comes in at 1.060.

I really like it as it is and coming into Fall some maltiness is perfect.

I'm curious about the other version though; when I get time I'll look it up.

 

[Dozzi]

Brewing this in few days.

Couldnt get the proper crystal. I only have C-60, cara vienna (20L) and cara munich ii. So my question is should i use only C-60 in larger amount or maybe with cara vienna or some other combination (i have some melanoiden).

What about water. I have RO. What are your additions for RO.

Thanks.

 

[TimBrewz]

Yes, you can use the C-60. I would just use that as the replacement for the C-40 and C-90. Caramunich II is pretty close to 60L too, so you could use that too.

I use the light colored and hoppy profile on Brewer's Friend for all my hoppy beers. I know this is not a light colored beer, but it seems to work well.

 

[charliethebum]

This has become my favorite grain bill to play around with. Really good mashed high and hopped low as a classic Irish red all the way through west coast hop bomb red ipa. Thanks for the fantastic recipe!

 

[TimBrewz]

Fantastic Charlie, I am so glad you are enjoying the recipe and all its adaptability. Cheers, Tim

 

[alexacuna]

Stoked to try do a half batch of this today.

 

[johnl111]

Awesome, I've been reading these posts all morning. I'm going to make this for this St. Patty's Day. I have the hops and like the second hop schedule you posted.
I'm ordering some malts though, and there have the Black Patent and the Blackprinz which is dehusked. If it's for color only the dehusked is better or no??

 

[TimBrewz]

Awesome, I've been reading these posts all morning. I'm going to make this for this St. Patty's Day. I have the hops and like the second hop schedule you posted.
I'm ordering some malts though, and there have the Black Patent and the Blackprinz which is dehusked. If it's for color only the dehusked is better or no??

You can go either way.The dark malt is mostly there for color The black patent flavor is just noticeable at the low rate of use, lending a bit of a roasty note. With the Blackpriz, you will get a bit less of that-maybe smoother? I have used Carafa II (de-husked), and Chocolate malt in place of the black patent and its not much different, just a subtle change.

Happy Brewing!
Tim

 

[charliethebum]

Fantastic Charlie, I am so glad you are enjoying the recipe and all its adaptability. Cheers, Tim

I entered it in a local competition (first and only one I've entered) and it scored a 43 thanks again!

 

[TimBrewz]

Wow! Congrats that's a fantastic score! What category did you enter it in!

 

[charliethebum]

21B as a red ipa.

 

[treacheroustexan]

I can't wait to brew this. How much of a difference will it make if I stick to my normal 6.5 preboil/60 minute boil instead of 7 gal and 90 minutes?

 

[TimBrewz]

I don't think you will see any difference at all. I have since moved back to 60 minute boils for most of my beers without issue.

Cheers,

Tim

 

[treacheroustexan]

Brewing this on my grainfather this weekend or next!